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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> my first kegged batch is in the keezer...

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Oh. Man.

Oh.

This is so amazing! It took the same amount of effort to rack to a bottling bucket... if not a bit less. Except, I'm now done.

This feels like cheating!

I have my regulator set to 30 PSI right now. I'll purge, then turn it down to 12 PSI tomorrow night. Theoretically, I should be able to pull a pint on Sunday, no?

This is magic.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


Bleed the keg tomorrow night and you can pull a pint then. It seems a bit better after about 24 hours though, imo.





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Thanks, I'll do just that.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Pulled my first pint. Yay for super cool convenience. I didn't have super high expectations, knowing it was young... that's good, as I was very underwhelmed.

Beer was super cloudy, and a bit... "off". I realized that it just seemed awfully yeasty. As it sat a bit in my glass, I could see the sediment settling out, which of course made sense.

So basically, it's cold crashing, and the crap is falling to the bottom for my dip tube, eh? I'm betting the first couple of pints are just not gonna be quite as magical.

Next time, I'll gelatin in the fermentor first, that ought to help. I hope.




Posted 34 days ago.
Edited 34 days ago by homebrewdad

Necropaw
Charter Member
Central WI
608 Posts


I havent had a ton of sediment in my kegs, but i dont use gelatin, i cold crash for a day or two before i keg, and im careful while racking to not get much yeast because i dont feel like dealing with the annoyance.

I should really try gelatin again, but meh. Clear beer is fun, but overall i just dont care too much.


I brewed a batch with those experimental applecrisp hops tonight. The aroma of the hops was....underwhelming to say the least, though my gravity sample i thought had some apple flavors.

Still kinda underwhelming, though. Ill have to see how it is once it ferments out, maybe the sugar was just covering it all up.

Also seemed a bit more bitter than i was originally expecting, but thats not uncommon when i taste low to mid gravity pale ale wort.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Yeah, this batch was sitting at room temp when I kegged it. Bleh.

I'll give it time. I'm considering pulling a pint or two to see what happens.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


My first keg or three were like that. Got anxious, etc.

Cold crashing is definitely awesome. The two beers i kegged tonight were actually cold crashed for close to a week. Beer was pretty clear. Gelatin would still help, but meh.

Anywho. Congrats on the first kegged beer. Fuck bottling with an aids infested dildo.




Posted 34 days ago.

brouwerijchugach
Charter Member
Anchorage, AK
59 Posts


Fine in the carboy. Keep the keg as clear as you can.





Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Also, keep in mind that even with fining in the carboy your gonna get sediment in the keg. And your gonna kick it up any time you move the keg.





Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Yeah, if I fine, I do it in the carboy. Cold crash in the carboy too if I can. If I have to move a keg a long ways or it needs to be moved an immediately served, I transfer in place to a fresh keg to leave behind settled lees.





Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


You kegged warm olan? I thought you always cold crash and gelatined in your fermenter?





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I usually do. I had moved this batch out of my ferm chamber to allow it to be used as overflow refrigeration for Christmas. I'd brought it upstairs,.so in just let it sit, rather than carry it and kick crap back up.





Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


Son of a bitch. I was just looking back on my old carbing question thread. I set my batch for 30 PSI for 24 hours, and thought it didnt seem carbed.

Was supposed to be 40 PSI. Fuck.

Bleeeeh. Im supposed to carb another batch tonight. Couple more hours at 40ish should get me at least a bit closer, though...




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


It'll eventually get there are serving pressure. But 40psi for 24hrs at 36f is pretty spot on.





Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


Yeah, definitely. Im not worried. I gave it another 2 hours or so at 40, and then switched the 40 PSI over to the other keg i need to carb.

Was just a bit frustrated that i screwed it up. I still have plenty of a 7.3% IPA and that 5% or so pale ale, so im not worried.

Not worried about it. It'll be ready soon enough.


tbh...kinda starting to think more about making a batch of beer for my mom. She loves stouts, but i have so little experience brewing them :( She loves guinness, but i just wonder if its the only dark beer shes had. She did have a couple more local ones tonigh that i bought, and she did seem to like the oatmeal stout.

This week i should really do my homework on them. I have room for 5 taps. I need to order tubing and all for the 5th (though have the faucet), but i'd really like to put a beer on tap for her. Just need to figure out how to brew it. I like dark beer, but the low 4% pale ales are more my forte.

Anywho....any advice on a stout, maybe even a touch of an oatmeal stout would be nice. Looking for that nice malty feel.




Posted 34 days ago.

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